Grammy's Kitchen · Chicken Curry · Indian Chicken Curry I
One of 171 chicken curry recipes we measured
from www.allrecipes.com
219 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 2% | 47% |
| fat | 0% | 3% |
| aromatics | 2% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 3% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14400 g | 8 bone-in chicken breast halves, skinless |
| salt and pepper to taste | |
| 14 g | 1 tablespoon olive oil |
| 300 g | 2 onions, peeled and quartered |
| 2 g | 1 teaspoon finely chopped fresh ginger root |
| 3 g | 1 teaspoon crushed garlic |
| 6 g | 1 tablespoon hot (Madras) curry powder |
| 425 g | 1 (15 ounce) can tomato sauce |
| 284 g | 1 (10 ounce) can coconut milk |
| 4 whole cloves | |
| 4 g | 4 pods cardamom |
| 1 cinnamon stick | |
| salt to taste |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We liked it! My Indian landlady from days of yore showed me that you take chicken pieces (legs, thighs, wings, breast, etc., and whack them into smaller bite size servings) leaving the bones in, and fry them in hot oil until they nicely dark brown. Then you to” — a cook, 4★
“This is a really easy, great-tasting recipe that my husband loves and I've received compliments on. Here are some modifications I make: 1) I double the curry powder. (I use regular supermarket curry powder.) I do like the taste of curry to really come out, an” — a cook, 5★